Postharvest application of salicylic acid reduced decay and enhanced storage life of papaya fruit during cold storage
- PDF / 1,403,349 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 66 Downloads / 206 Views
ORIGINAL PAPER
Postharvest application of salicylic acid reduced decay and enhanced storage life of papaya fruit during cold storage Aliya Hanif1 · Saeed Ahmad1 · Sana Shahzad1 · Mehwish Liaquat2 · Raheel Anwar1 Received: 13 April 2020 / Accepted: 7 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Papaya fruit being perishable and climacteric are highly susceptible to fungal attack resulting in fruit decay and lesser shelf life. Salicylic acid (SA) can preserve the quality of fruit by suppressing decay incidence and increasing antioxidative enzyme activities. Therefore, this experiment was conducted to extend the mean storage life of papaya fruit during storage (12 °C) with good keeping quality. For this purpose different doses of SA (0, 0.5 mmol L−1, 1 mmol L−1and 1.5 mmol L−1) were evaluated on papaya fruit stored at 12 °C for 28 days. Overall, the result depicted that less fruit decay (5.15%), and less weight loss (5.19%) was noticed in fruit subjected to SA @ 1.5 mmol L−1. Fruit firmness, total soluble solids, sugars, acidity and ascorbic acid were also maintained in SA treated fruits. SA @ 1.5 mmol L−1 performed best for retaining maximum total phenolic contents (68 mg/g FW) and total antioxidants. Enzyme activity of antioxidative enzymes like catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD) of stored papaya fruit was more prominent in SA (1.5 mmol L−1) treated fruit during entire storage while control fruit exhibit lower enzyme activities, lesser phenol content and antioxidants. It can be concluded that higher dose of SA (1.5 mmol L−1) proved more effective for extending the shelf life up to 28 days by reducing the decay incidence, maintaining firmness and by increasing the activities of antioxidative enzyme activities. Keywords Carica papaya · Fruit decay · Total antioxidants · Total phenolics · Catalase · Peroxidase · Superoxide dismutase
Introduction Food safety is an important concern more specifically for the under developed countries worldwide. Consumers prefer the fresh commodities to be produced without the use of hazardous chemicals to get maximum nutritional benefits [1]. Papaya is an important fruit of tropical and semi-tropical regions having high nutritional and medicinal importance worldwide. It is a climacteric fruit having very less shelf life just limited to 2, 3 days only [2] which is a major hindrance in its transport to distant places even within the country and people are deprived of this highly nutritional fruit. The climacteric nature makes it perishable and susceptible to fungal attacks [3] resulting in severe postharvest losses as probably 46% papaya is lost every year in developing countries of the * Saeed Ahmad [email protected] 1
Institute of Horticultural Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan
Institute of Hydroponic Agriculture, PMAS Arid Agriculture University, Rawalpindi, Pakistan
2
world [4]. Postharvest fruit decaying in papaya fruit is the big hindrance in its storage and
Data Loading...
